Lemon Mushroom Rice
From Woodbridge Winery

Makes 6 servings

1/4 C butter
1 yellow onion, chopped		 1 C sliced celery + 1/2 C chopped celery leaves,
from inner heart of celery stalk.
1/2 teaspoon thyme leaves, rubbed finely. Juice and grated zest of one lemon.
1-1/2 C chicken stock, or water 1-1/4 C long-grain rice.
1/4 C butter 1 lb. sliced white button or crimini mushrooms
1 -1/2 teaspoon salt. 1/4 teaspoon pepper.

In large saucepan, melt 1/4 C butter; add celery, celery leaves and onion, sauteing until soft. Stir in thyme, lemon juice and zest, and chicken stock or water. Bring to a boil. Stir in rice, cover, reduce heat to low and simmer until rice is tender, about 15 minutes.

In frying pan, melt 1/4 C butter over high heat add sliced mushrooms and saute several minutes until soft .Evaporate excess liquid if necessary. Season with salt and pepper. When rice is tender, stir in mushrooms. Serve immediately, or pour into ovenproof casserole. When ready to serve, reheat casserole at 350 degrees for 15 minutes, or until hot.